Quinoa Biscotti
Ingredients
The dough
-
2
cups
all purpose gluten free flour blend
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
½
cup
cooked quinoa
-
⅔
cup
maple syrup
-
4
tablespoons
Earth Balance or unsalted butter, softened slightly
-
3
large
eggs at room temperature or flax eggs
-
1
teaspoon
vanilla extract
-
½
teaspoon
almond extract
-
2
tablespoons
melted coconut oil
-
2
teaspoons
orange zest
The toppings
-
¾
cup
toasted almonds, chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- If using flax eggs, mix ground flax seeds with warm water and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt, then stir in the cooked quinoa.
- In a large bowl, beat the maple syrup and butter until creamy, then add the eggs (or flax eggs) slowly.
- Mix in the vanilla, almond extract, and melted coconut oil.
- Reduce mixer speed to low and add the flour mixture until just combined, then fold in the almonds and orange zest.
- Shape the dough into a loaf on the prepared baking sheet and flatten the top.
- Bake for 35 minutes, then cool on the baking sheet.
- Lower the oven temperature to 325°F, then slice the loaves into ½ inch slices.
- Place the slices back on the baking sheet and bake for an additional 20 to 25 minutes, flipping halfway through.
- Allow the biscotti to cool on a wire rack for one hour before serving.
Nutrition Facts (estimated)
Servings
16
Calories
109
Total fat
6g
Total carbohydrates
12g
Total protein
2g
Sodium
39mg
Cholesterol
36mg
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